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Pesce Spada Oreganato Swordfish with Oregano and Artichokes




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This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Pesce Spada Oreganato Swordfish with Oregano and Artichokes

Serves Six

Calories: 823

Fat: 28%

Cholesterol: 98mg

Sodium: 574mg

* Ingredients:

6 swordfish fillets, 7 oz. each
1 lb. baby artichokes
1 lb. orzo pasta
4 lemons
2 tbs. extra virgin olive oil
1 tbs. dried oregano
1 tbs. chopped garlic
1 cup diced red bell pepper
6 cups lightseafood broth (you may substitute clam juice diluted with
equal parts water)
6 sprigs fresh oregano (optional)

* Directions:

Cook the orzo in boiling water until tender. Strain, then toss with
red bell pepper, one tablespoon olive oil and a pinch of salt and
pepper. Set aside.

Artichokes

* Directions:

To prepare the artichokes, remove the outer green leaves until the
artichoke consists of mostly yellow leaves. Cut off the green top and
trim the bottom of all green and brown parts. Slice in half and remove
prickly choke. Keep in lemon water until ready to use.

Saute garlic with one tablespoon olive oil and drained artichokes. Add
juice of one lemon, one half of the oregano, wine and a pinch of salt
and pepper.

Swordfish

* Directions:

Season the swordfish with the rest of the dried oregano and a pinch of
salt and pepper. Coat a skillet with non-stick cooking spray, then
heat over a medium flame. Saute fish until golden brown in color. Turn
fish over and transfer to a baking dish, add artichokes and broth and
fresh oregano. Bake in a 375 oven for approximately 7 minutes. Serve
over cooked orzo. Garnish each plate with half a lemon and an oregano
sprig.

 

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